Ingredients
Scale
For the Pancakes:
- 1½ cups whole wheat pastry flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 tbsp maple syrup
- 2 large eggs
- 1 cup buttermilk or unsweetened milk of choice
- 1 tsp vanilla extract
- 2 tbsp melted coconut oil
Strawberry Topping:
- 2 cups fresh strawberries, sliced
- 1 tbsp maple syrup
- 1 tsp fresh lemon juice
Creamy Topping:
- 1 cup plain Greek yogurt
- 1 tbsp maple syrup
- ½ tsp vanilla extract
Instructions
- In a medium bowl, combine the sliced strawberries, maple syrup, and lemon juice. Set aside for 10 minutes.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, buttermilk, maple syrup, vanilla, and melted coconut oil until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a lightly greased skillet or griddle over medium heat.
- Pour about ¼ cup of batter for each pancake and cook for 2–3 minutes, until bubbles form on the surface. Flip and cook for another 1–2 minutes.
- Stir together the Greek yogurt, maple syrup, and vanilla for the creamy topping.
- Stack the pancakes, spoon the strawberries over the top, and finish with the creamy topping.
- Garnish with extra strawberries and a drizzle of maple syrup, if desired.
PREP TIME & NUTRITION :
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: 320
- Net Carbs: 38g
- Fats: 10g
- Protein: 11g